Biscoff Cookie Butter Ice Cream

I've been extra obsessed with cookie butter lately and my obsession has only grown since I made this ice cream. I don't make homemade ice cream very often, but when I do I feel like it needs to be a flavor I can't find in the grocery store. Enter this Biscoff Cookie Butter Ice Cream that is loaded with crumbly Biscoff cookies and a drizzle of cookie butter on top. There are really no words for how good this ice cream is other than that you really need to try it yourself!

The ice cream itself is cookie butter flavored so it's the perfect trifecta of cookie butter goodness. I really could not get enough and want to make it every week from here on out. Be sure to try it before summer is over to enjoy a cool treat in the heat!

Biscoff Cookie Butter Ice Cream

Adapted from Handle the Heat

3/4 cup Biscoff cookie butter spread, divided

1 1/4 cups whole milk, chilled

3/4 cup granulated sugar

2 cups heavy cream, chilled

1 Tbsp. vanilla extract

1/4 tsp. salt

12 Biscoff cookies, chopped into small pieces

1. Place 1/2 cup of the cookie butter in a microwave-safe bowl and microwave 20 seconds or until just melted. Let cool.

2. In a large bowl, use an electric mixer to beat the melted cookie butter, milk and sugar until the sugar is dissolved, for 2 minutes. Whisk in the cream, vanilla and salt until combined. Place in the refrigerator until well chilled, at least 30 minutes or up to 1 day.

3. Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s instructions. In the last few minutes of churning, gradually add in the Biscoff cookie pieces and continue churning until incorporated.

4. Transfer the ice cream to a large airtight container. Slightly melt the remaining 1/4 cup cookie butter and drizzle evenly over the ice cream. 

5. Cover the container and freeze until the ice cream is firm for at least 2 hours or overnight. Let thaw for 10 minutes before serving if needed.